In the north, where wheat is grown, there will be the smell of wheat and noodles. Noodles are a kind of food with simple preparation, convenient eating, rich nutrition and delicious taste. Due to different regions, the practice of noodles is also varied. Steamed noodles really range from snacks to big bowls. I think this is the best way to eat noodles. I can eat a big plate every time, oily but not greasy, not sticky, and it is also very clear to choose to eat. I have the urge to drool when I think about it. I dare not share this steamed noodle too hard today, because it is so common that every household will make a big pot.
-The raw materials needed-
Noodles 150g, beef tenderloin 100g (which can be changed into pork), green beans 90g, celery 2, shallots 1 root, ginger 5 pieces, salt 50g, soy sauce 50g, soy sauce 2 tablespoons, chicken powder 1 tablespoon, and vegetable oil.
-Production process-
Step 1: take out the beef and thaw it (there is really no pork at home, so I found some beef tenderloin on it, preferably with pork belly) and onion and ginger for later use.
Step 2: Slice beef, onion and ginger.
Step 3: Wash both ends of kidney beans or cut them into sections. Wash celery and cut into sections (if there are no kidney beans, you can use long beans or add mung beans).
Step 4: Heat oil in a pan, stir-fry shallots and ginger with low fire, pour in shredded pork and stir-fry until it turns white.
Step 5: Pour in 1 tablespoon of soy sauce for coloring and 2 tablespoons of soy sauce for seasoning, then pour in chopped green beans and celery, stir-fry until soft, pour in appropriate amount of water and salt for seasoning, turn off the fire and pour in chicken powder for freshness (sugar can be used instead of chicken powder).
noodles
This method can be used whether the noodles are dry (such as various dried noodles) or fresh and wet noodles.
Put the noodles in boiling water and cook until 90% hot, with no white heart in the middle. Remove quickly and drain with cold water.
Pour into the pot, add 2 tablespoons vegetable oil and the remaining soy sauce and soy sauce, so that each noodle is evenly coated with soy sauce and colored and seasoned.
Then pour the fried vegetables into the noodles and stir evenly with chopsticks to taste.
Step 7: Steamed noodles.
Put water on the pot, pour the mixed noodles into the steamer after boiling, steam for about 5 minutes on medium heat, turn off the fire for 2 minutes, and open the lid to serve.
A big plate is full, mix a garlic clove or a spoonful of Chili oil. You can eat one by one with chopsticks. The root is clear, not sticky or caking. They are strong, too. If you like noodles, you will feel good. Code them!
—— Finally, a few dots of steamed noodles made in Henan—
1, noodles must be quickly fished out under cold water, gluten! Secondly, add proper amount of cooking oil to prevent sticking and caking. Soy sauce and soy sauce are used to color and refresh noodles.
2. This is because the amount of soy sauce is too much and contains salt, so the salt should be added in moderation.
Today's sharing is over. I'm Mama Wang. All pictures and words are original by Ma Ma Wang. If you think it's not bad, then you are different. Don't forget to give me a compliment and attention? Forward, thank you for your support and encouragement! see you tomorrow
54,000 readings
search
Homemade practice of steamed noodles in Shaanxi
A complete collection of dried noodles and steamed noodles
Practical course of Hubei steamed noodles
Authentic practice of Henan braised noodles
Zheng noodles daquan
Method for making dry noodles braised noodles